Instructions

1. Remove turkey breast from bone and coarsely shred; place in medium bowl (you will need 3 cups; reserve any extra for use another day or double the recipe). Discard skin and bones. Stir in 1/4 cup salsa verde into the turkey to evenly coat.

2. Preheat oven to 350 degrees F. Grease one 13" by 9" glass or ceramic baking dish; set aside. In medium sauce pan, prepare the Spanish rice. It will take about 10 miniutes for this to cook. Meanwhile, in a 12-inch skillet, heat remining salsa, green onions, and lime juice bring mixture to a boil stirring occasionally for about 2 minutes. Stir in 2 tablespoons cilantro; keep warm over very low heat.

3. With tongs, place 1 tortilla in salsa verde mixture; heat about 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded turkey mixture and 1/4 cup Spanish rice; roll up tortilla and place, seam side down in prepared baking dish. Repeat with remining tortillas, turkey mixture, and rice arranging 8 tortilla in baking dish.